Roasted Asparagus Salad with Shallot-Basil Vinaigrette

Asparagus is one of the greatest vegetables out there, if you ask us. As our first recipe in our new house (still full of boxes), this was a grand slam. This salad is delicious on its own, and pairs nicely with a seared piece of steak, chicken, or fish. Throw this into your regular salad rotation and mix up your salad game.

Despite eating asparagus constantly while in Munich and Berlin, we still can’t get enough. Spargel, as it’s known, is most popular in its white variety, and is available almost everywhere. This was reverse of our experience here in the US, as they made a point to call out “green asparagus” where we would assume the vegetable was green, unless otherwise described. It was truly remarkable.

Ingredients
2 lb asparagus
2 Tbsp avocado oil
Salt and pepper to taste
1/2 C avocado oil
1 large shallot, sliced
2 Tbsp balsamic vinegar
2 cloves garlic, pressed
1/2 C loosely packed basil

Method

Preheat oven to 425ºF. Drizzle asparagus in a roasting pan with oil, and lightly season with salt and pepper. Cook for 15 minutes, until lightly roasted.

Add 1/2 cup oil, shallot, vinegar, garlic, and basil to your Vitamix, and blend on low, between 2-3.

After allowing asparagus to cool slightly, toss with dressing and serve.

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